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Dezaan Miso Hero
  • 900g Double Cream
  • 75g Trimoline
  • 275g Sugar (caster)
  • 147g Crimson Red Cocoa Powder
  • 200g Butter
  • 25g White Miso Paste.
  1. Prepare a sheet tray lined with acetate and a full sheet tray frame (2cm thick) TIP: If not working with acetate, this can also be done with a silicone mould or line a pan with plastic wrap (line it twice for better resistance).
  2. In a saucepan, add the cream. Bring to a simmer and keep at a warm temperature until ready to use.  
  3. In a heat proof bowl, add the butter and cocoa powder. Set aside until ready to use.  
  4. Make a dry caramel with the sugar and trimoline (approx. 155-160ºC).
  5. Once caramel is at the correct temperature, deglaze with the warm cream. Bring temperature back to 122ºC.  
  6. Once at correct temperature, add miso and stir in until completely dissolved.
  7. Pour caramel mixture over the cocoa powder and butter, and mix until all ingredients have been fully incorporated. NOTE: scrape the sides and bottom of the bowl frequently to assure that all the butter and powder has been well incorporated.  
  8. Transfer caramel fudge to prepared sheet tray.  
  9. Let cool completely at room temperature, then proceed to transfer to refrigerator and let set over-night for best results.  
  10. Cut to desired size (recommended 2cm x 2cm) TIP: Cut with a fairly warm knife, cleaning your knife in between each cut.
  11. Store in air-tight container or individually wrapped. 
Dezaan Miso Crop


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